LoveYourLarder Serves Up Revenue Share To Food Bloggers And Recipe Sites
In its effort to position itself as the UK’s “Etsy for foodies”, LoveYourLarderhas launched a revenue share scheme allowing publishers to earn money by linking to relevant products, thus supporting the smaller independent food producers that the company works with. Soft-launched in late 2010, LoveYourLarder can perhaps be best thought of as an online version of a farmer’s market, enabling foodies to discover and buy hard-to-find ingredients or “artisan” food and drink from independent producers in the UK. Tech Crunch post.
The Prince of Wales’s Charitable Foundation supports new farming initiative
The Prince of Wales’s Charitable Foundation (PCF) has announced initial funding of £200,000 for a pioneering new project to help British farmers improve their productivity in an environmentally responsible way. The Duchy Originals Future Farming Programme will be delivered by the Soil Association, in partnership with Duchy Originals from Waitrose, The Prince of Wales’s organic food business. The new Programme will involve farmers across the country in developing innovative techniques aimed at improving yields and nutritional performance in organic and low-input agriculture. Soil Association release.
National Trust report on carbon footprints in various beef production systems
A report published by the National Trust entitled What’s your beef? Compares the cradle-to-farm-gate emissions of ten tenanted National Trust farms, selected as representing a cross section of different beef production systems, including 4 organic, 4 conventional but extensive, and 2 semi intensive farms. The study finds that while the carbon footprint of grass-fed and conventional farms were comparable (ie. based on the PAS 2050 methodology), the carbon sequestration contribution of well-managed grass pasture on the less intensive systems reduced net emissions by up to 94 per cent, even resulting in a carbon ‘net gain’ in upland areas. The farms that had recently converted to organic status showed even greater gains. Report. Press Release.
Permaculture Design Course – Regenerative Leadership Program
Our permaculture design course is an experiential intensive teaching design by recognizing patterns and reclaiming your connection with nature. Consistently ranked by past participants as a profoundly transformational experience inspiring through practical solutions grounded in nature. Website.
UK’s Environmental Audit Committee report on Sustainable Food
The UK’s Environmental Audit Committee has published its report on Sustainable Food. Its member MPs conclude that “Government must develop a joined-up strategy to change the UK’s unhealthy and environmentally damaging food system, as fears mount about global food security.” The world needs to feed a growing global population in a less damaging and more sustainable way. That applies in a UK context as well as globally. The Government’s approach appears to be focussed on the concept of ‘sustainable intensification’. Intensifying production risks damaging the environment and society. The Government needs to make sure this does not happen. Report.
Rio fiasco puts food security back in the spotlight
At the end of the three-hour session, the 2,000 participants voted for the most important proposals, as did the panellists. The three chosen proposals were: promote food systems that are sustainable and improve health; eliminate misery and poverty-rooted malnutrition; and develop policies to encourage sustainable production of food supplies directed to both producers and consumers. The text, adopted on June 22, has a good, long section on “food security and nutrition and sustainable agriculture”. It reaffirms the right to food, emphasises rural development and the importance of small farmers and indigenous peoples and their need for secure land tenure and credit, and promotes sustainable agriculture while stressing the need to address the root causes of food price volatility. Martin Khor opinion in The Nation.
UK dairy sector strategy for sustainability
The UK’s dairy sector has published its strategy for sustainability, Dairy 2020. Its vision is for “A vibrant UK dairy industry that enables people, environment and business to thrive.” On the environmental impacts, its goal is “Achieving commercial success while striving to minimise negative environmental impact.” There do not appear to be any quantifiable targets. A vision and framework for a sustainable UK dairy industry
Kickstarting The Future of Cooking
Crowdfunding website Kickstarter offers a trove of insights for making predictions about future product and publishing trends. Two innovative recipe projects – Panna and Culinary Pal- recently caught my attention. Both projects highlight digital home cooking tool trends worth keeping an eye on- video, increased focus on technique, interactive iPad experiences and voice-enabled search and instruction. Pannais an iPad and iPhone-based monthly video cookbook subscription app. Launching in September 2012, each cookbook will feature 15 video recipes taught by master chefs. Food + Tech Connect post.
UNEP report on sustainable food systems
A new report published by UNEP argues that the world needs to focus on maintaining and boosting the underlying ecological foundations that support food production to help ensure food security for a growing population. It says that the debate on food security so far has largely revolved around availability, access, utilization and stability as the four pillars of food security, barely touching on the resource base and ecosystem services that prop up the whole food system. Report: UNEP, 2012. Avoiding Future Famines: Strengthening the Ecological Foundation of Food Security through Sustainable Food Systems. United Nations Environment Programme (UNEP), Nairobi, Kenya
Unilever publishes Sustainable Living Plan progress report
Unilever has published its one-year on report on the progress it has made in meeting the commitments it set out in its 2010 Sustainable Living Plan. Unilever has set a range of targets in the following areas: health and hygiene, improving nutrition, GHGs, water use, waste, sustainable sourcing and better livelihoods. It is on track for most targets in most areas, with the exception of its targets on water use. Summary of progress.
AND IF YOU HAVE TIME
Locavore Adventures: One Chef’s Slow Food Journey by Jim Weaver
Video of Jim Weaver at a book signing.